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Classic Rustic Beef Stew with Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 3 carrots, peeled and sliced into 1-inch pieces
  • 2 parsnips, peeled and sliced into 1-inch pieces
  • 3 medium Yukon gold potatoes, cut into 1-inch chunks
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes. Transfer the beef to the slow cooker.
  • Add the carrots, parsnips, potatoes, onion, and garlic to the slow cooker.
  • In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour this mixture over the meat and vegetables.
  • Tuck the bay leaves into the liquid. Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is very tender.
  • Remove the bay leaves before serving. Stir gently to combine everything.

Notes

If the broth seems thin at the end, mash a few potato chunks against the side of the pot and stir them back in to thicken it naturally. Leftovers keep well in the fridge for up to three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife